JP2012188574A - Antioxidant and cosmetic and the like containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an antioxidant produced by processing defatted rice bran and the like and having higher additional value than the defatted rice bran and the like; to provide cosmetics and the like containing the antioxidant; and consequently to promote use of defatted/deproteinized rice bran.SOLUTION: The antioxidant is produced by performing at least one process among pulverizing and heating on defatted rice bran and the like. Drugs, quasi-drugs, cosmetics, food and feed including the antioxidant are also provided. When both of the pulverizing process and heating process are carried out on the defatted/deproteinized rice bran, its antioxidation power can be improved further.

Description

  The present invention relates to an antioxidant substance made from defatted rice bran and the like, and cosmetics containing the same.

  Rice bran is a by-product obtained when white rice is refined to obtain polished rice, and consists of the removed rice bran layer and germ on the surface of the brown rice. This rice bran contains a large amount of nutrients such as fat, protein, dietary fiber, vitamins and minerals that are not contained in polished rice, and is said to contain 95% of the nutrients of brown rice. In this way, rice bran contains excellent nutrients, so in Japan, where most of the food depends on imports, the development of how to use rice bran is an important research issue.

  At present, rice bran is mainly used as a raw material for rice oil, although it is used as a feed for livestock and poultry, as a material for mushroom cultivation, and as a rice bran pickle. When rice oil is produced from rice bran, a pressing method, a solvent extraction method, or the like is used. In any method, a large amount of defatted rice bran as a by-product is discharged.

  Although this defatted rice bran contains less fat than rice bran, it contains other components, specifically proteins, dietary fiber, vitamins, other physiologically active substances, etc., and various uses are being studied. For example, after refine | defining defatted rice bran, it is also tried to make it an additive component of a foodstuff by superheated steam processing (refer patent document 1). However, since the use is limited to food, only a part of the defatted rice bran produced is used.

  Moreover, the protein which defatted rice bran contains is trying various utilization paying attention to the characteristic. Specific examples include a liquor ore-lowering agent (see Patent Document 2) that uses a protein contained in defatted rice bran, a lipid metabolism abnormality improving composition (see Patent Document 3), and the like. However, after protein is extracted from defatted rice bran, defatted, deproteinized and rice bran, which accounts for 80% of the weight of the defatted rice bran, remains as a by-product.

  This defatted, deproteinized and rice bran, like defatted rice bran, contains dietary fiber, vitamins, minerals, and other physiologically active substances, and has been studied for various uses such as use as a bulking agent (patents). (Ref. 4).

  However, at present, defatted, deproteinized, and rice bran are only used for food additives, livestock feeds, etc., and many of them are discarded. Therefore, it has long been required to increase the added value of defatted rice bran and promote its use.

JP 2008-54586 A JP 2006-204293 A International Patent Publication No. 2007-029631 JP 2007-222126 A

  An object of the present invention is to provide an antioxidant substance which is manufactured by processing defatted rice bran and the like and has higher added value than defatted rice bran and the like, and a cosmetic containing the same. Moreover, it makes it a subject to promote utilization of defatted rice bran.

  The antioxidant substance of the present invention is obtained by treating defatted rice bran or the like with at least one of a refinement treatment and a heat treatment.

  The cosmetics, pharmaceuticals, quasi drugs, foods and feeds of the present invention contain the antioxidant substance of the present invention.

  The antioxidant substance of the present invention has an excellent antioxidant power, and by adding this, the antioxidant power can be imparted to cosmetics and the like. Therefore, if utilization of an antioxidant substance is promoted as a raw material for cosmetics or the like, defatted rice bran or the like as the raw material will be used more effectively.

FIG. 1 (a) is a graph showing the effect of heat-treating refined defatted / deproteinized / rice bran on antioxidant power. FIG.1 (b) is a graph which shows the influence which heat processing of the degreasing | defatting, deproteinization, and rice bran which has not been refined | miniaturized has on the antioxidant power. FIG. 2 is a graph showing the effect of heat-treating refined defatted rice bran on antioxidant power. FIG. 3 is a graph showing the effect of heat-treating refined defatted, deproteinized, and phytinized rice bran on antioxidant power. FIG. 4 is a graph showing the effect of particle size on antioxidant power. FIG. 5 is a graph showing the influence of the heating method on the antioxidant power. FIG. 6 is a graph showing the effect of heating time on antioxidant power. FIG. 7 is a graph showing the effect of heating temperature and heating time on antioxidant power.

1. Antioxidant The antioxidant substance of the present invention is obtained by treating defatted rice bran or the like with at least one of a refinement treatment and a heat treatment. Moreover, if both the refinement | miniaturization process and heat processing are performed to defatted rice bran etc., antioxidant power can be raised more. The details will be described below.

(1) Degreased rice bran, etc. The defatted rice bran and the defatted / deproteinized rice bran can be used without any problem as long as the oil and protein are removed from the rice bran by a known method. Here, the rice bran is not particularly limited with respect to rice varieties, growing season, region, etc., and any rice bran can be used as long as it is obtained by polishing brown rice or white rice.

  As a method for removing oil from rice bran, any known method can be used without any particular problem. Specific examples include a supercritical carbon dioxide extraction method (for example, see JP-A-2006-97011) and the like, such as a solvent extraction method and a pressing method. Among them, a solvent extraction method using hexane as a solvent is preferable because it is excellent in extraction efficiency and safety and can be processed in a large amount.

  The removal of protein from rice bran can be used without any particular problem as long as it is a known method. For example, the method of removing rice bran using solvents, such as aqueous solution and an organic solvent, is mentioned. Specifically, rice bran is first mixed with a solvent by stirring and shaking to prepare a mixed solution. Next, the mixture is stored at an appropriate temperature while standing, stirring and shaking to solubilize the protein in the solvent. Further, the solvent and the rice bran are separated by centrifugation, filtration, vacuum membrane filtration, pressure membrane filtration, or stationary decantation.

  The order of removing oil and protein from rice bran is not particularly limited. However, since it is excellent in efficiency and operability, it is preferable to remove the protein after removing the oil. That is, it is preferable to produce defatted and deproteinized protein from defatted rice bran produced as a by-product after producing rice bran oil from rice bran.

  Instead of the defatted, deproteinized and rice bran, defatted, deproteinized, phytin and rice bran obtained by removing and purifying phytic acid, which is said to have a cancer suppressing action, may be used. As a method for obtaining defatted, deproteinized, dephytin, and rice bran, any known method can be used without any problem.

  Specifically, a method of removing the phytic acid by making the rice bran suspension alkaline with an alkaline aqueous solution (for example, an aqueous sodium hydroxide solution) (see, for example, JP-A-52-1054). .

  The phytic acid removal operation may be performed at the same time as or before or after the oil or protein removal operation, but is preferably performed after removing high-value-added rice oil or rice protein. In addition, rice bran may be dried between the respective work steps if necessary for storage or the like.

(2) Refinement treatment Refinement treatment of defatted rice bran or the like can be performed using a known refinement means such as a jet mill, a turbo mill, a tornado mill, a ball mill, or a cryomill. Note that the smaller the particle size of defatted rice bran after refinement, the greater its antioxidant capacity, but it takes time to refine and decreases productivity, so it is appropriate considering the antioxidant capacity and productivity. What is necessary is just to refine | miniaturize to a suitable particle size.

  Specifically, sufficient antioxidant power can be obtained when the defatted defatted rice bran and the like pass through a 10 mesh sieve (average particle size is smaller than 1.70 mm). Note that mesh is a unit of sieve opening defined in JIS Z 8801, and is a value indicating how many meshes (threads) pass through a 1-inch (about 2.54 cm) sieve. is there.

(3) Heat treatment Heat treatment such as defatted rice bran is known heating means such as heating by superheated steam, heating by electromagnetic waves (microwave oven, microwave oven, etc.), electric heating (hot plate etc.), electromagnetic cooker, heating by gas, etc. Can be done using. Among these, heat treatment with superheated steam is preferable because the scale can be easily increased.

  The heating temperature and the heating time can be selected appropriately depending on the heating method, the amount of water such as defatted rice bran. For example, when using superheated steam, it may be processed at 140 ° C. to 220 ° C. for about 10 seconds to 5 minutes.

2. Cosmetics, etc. The cosmetics, pharmaceuticals, quasi drugs, foods and feeds of this invention contain the antioxidant substance of this invention. The content of antioxidant substances in these cosmetics, pharmaceuticals, quasi-drugs, foods and feeds can be freely set in consideration of the antioxidant power of the antioxidant substances used and their uses.

  Cosmetics are stipulated in the Pharmaceutical Affairs Law. For example, makeup cosmetics such as lipsticks and foundations, basic cosmetics such as lotions, hair tonics, perfumes, toothpastes, shampoos, rinses, and body wash For example, so-called toiletry products such as soaps and bath additives are not limited thereto.

  In addition, pharmaceutical products are those stipulated in the Pharmaceutical Affairs Law, and include both ethical drugs and over-the-counter drugs (OTC). Moreover, if the disease used as the object is a pharmaceutical agent containing the conventional antioxidant substance, for example, an anticancer agent, a gastrointestinal agent, etc., it can use without limitation. Furthermore, examples of the form include, but are not limited to, pills, liquids, powders, granules, tablets, capsule tablets, troches, syrups, and dry syrups.

  Quasi-drugs are those prescribed in the Pharmaceutical Affairs Law, and include, for example, deodorants (deodorants), hair restorers, medicated cosmetics, nutritional supplements (supplements), etc. It is not limited to.

  Further, the food means general foods, health functional foods (special health foods, nutritional functional foods), health foods, nutritional supplements, and the like. Examples include, but are not limited to, beverages, strawberries, strawberries, noodles, breads, and the like.

  Further, the feed is food for animals other than humans. Examples of animals other than humans include pets such as dogs and cats, ornamental birds such as canaries and parakeets, ornamental fish such as goldfish and tropical fish, domestic animals such as cows, pigs, sheep and horses, poultry such as chickens, Examples include, but are not limited to, cultured fish such as yellowtail, red sea bream, and flounder.

  Hereinafter, the present invention will be described more specifically based on examples. However, these examples do not limit the invention described in the claims in any way.

(1) Preparation of defatted rice bran and defatted / deproteinized rice bran 3 kg of rice bran was transferred to a tank and 15 L of hexane was added. This was stirred for 30 minutes, rice oil was extracted into hexane, and then the defatted residue was collected through a 300 mesh screen. After the degreasing residue was transferred to a stirring tank, the solvent was removed by stirring for 90 minutes while injecting a small amount of nitrogen gas from the bottom of the stirring tank under the conditions of 40 kPa and 60 ° C. to obtain 2.5 kg of defatted rice bran.

  After adding 20 L of water to 2 kg of defatted rice bran and adjusting to pH 8.5 using an aqueous sodium hydroxide solution (25 W / V%), the mixture was stirred at room temperature for 1 hour. Then, it separated into protein extract and degreased / deproteinized / rice bran by centrifugation (1,500 rpm × 30 seconds). The obtained defatted / deproteinized / rice bran was dried in room temperature dry air and used in the following tests.

(2) Effect of refinement treatment and heat treatment on antioxidant power Changes in antioxidant power due to heat treatment and refinement treatment of defatted, deproteinized and rice bran were examined. Specifically, it investigated as follows.

  First, defatted, deproteinized, and rice bran obtained in (1) are divided into a refined treatment group and a non-refined treatment group, and the refined treatment group is treated with a jet mill so that the average particle size becomes 15 μm. (Miniaturization treatment). Next, both groups are divided into a heat treatment group and a non-heat treatment group, respectively, and the heat treatment group includes superheated steam generated by a superheated steam generator (model number GHC0505-W03L20 manufactured by Seta Kosan Kako Co., Ltd.) Heat treatment (200 ° C., 5 minutes) was performed.

  Further, 0.2 g samples were taken from each of the heat treatment group after miniaturization, the non-heat treatment group after miniaturization, the heat treatment group before miniaturization, and the non-heat treatment group before miniaturization. The collected sample was added to a DPPH ethanol solution (0.1 mM, 8 mL), and after 30 minutes, the absorption intensity at 518 nm was measured with an absorptiometer (model number V-560 manufactured by JASCO), and DPPH radical scavenging ability (antioxidant) Force) was measured. DPPH is 1,1-Diphenyl-2-picrylhydrazyl. The result is shown in FIG. Here, FIG. 1A shows the measurement result of the miniaturization treatment group, and FIG. 1B shows the measurement result of the non-miniaturization treatment group.

  As shown in FIG. 1A, it was found that the antioxidant power of the refinement group was improved by the heat treatment. Moreover, as FIG.1 (b) showed, it turned out that the antioxidant power also improves the non-micronized group by heat processing. Further, from the comparison between FIG. 1A and FIG. 1B, it was found that the antioxidant power was further improved by miniaturization. Furthermore, it was found that the anti-oxidation power was further improved by the refinement treatment alone than by the heat treatment alone. In addition, it was found that when both treatments were combined, the antioxidant power was improved as compared with the case of single treatment.

(3) Effect of heating on antioxidant power in defatted rice bran It was investigated whether or not the antioxidant power could be improved even if defatted rice bran was refined and heated. Specifically, after the defatted rice bran was refined and heat-treated in the same manner as in (2), the antioxidant power was measured. The result is shown in FIG. As shown in this figure, it was found that the antioxidant power was also improved by heat treatment in defatted rice bran.

(4) Effect of heating on antioxidant power in defatted, deproteinized, dephytinized, and rice bran It was investigated whether or not antioxidant power was improved even when refined and heat-treated dephytinized rice bran. Specifically, after the defatted, deproteinized and dephytinized rice bran obtained by further removing phytin from the defatted / deproteinized / rice bran, the antioxidant power was measured after miniaturization and heat treatment in the same manner as in (2). The result is shown in FIG. As shown in this figure, it was found that the antioxidant power was also improved by heat treatment in degreasing, deproteinization, dephytin, and rice bran.

  Degreasing, deproteinizing, dephytin, and rice bran were prepared as follows. First, 400 g of defatted rice bran was suspended in 3.2 L of water, and the resulting suspension was adjusted to pH 8.5 with an aqueous sodium hydroxide solution (25 W / V%) and mixed at room temperature for 60 minutes. Next, the mixed solution was centrifuged (2,000 rpm × 20 minutes) to separate into insoluble substances and solutions. Further, washing the insoluble material with 2 L of water and centrifuging (2,000 rpm × 20 minutes) were repeated three times. Finally, the insoluble material was dried with dry air at room temperature to obtain degreased, deproteinized, dephytinized, and rice bran.

(5) Effect of particle size on antioxidant power The influence of the particle size of refined and heat-treated degreased / deproteinized rice bran on antioxidant power was examined. Specifically, it investigated as follows.

  First, 10mesh (> 1.7mm), 20mesh (> 0.85mm), 32mesh (> 0.5mm), 45mesh (> 0.355mm) by sieving the defatted, deproteinized and rice bran refined as in (2) Sieved into 4 sets of degreased, deproteinized and rice bran having a particle size of. Next, four sets of degreased, deproteinized, and rice bran were divided into a heat treatment group and a non-heat treatment group, respectively, and the heat treatment group (each 5 g) was heat-treated in the same manner as (2). Finally, in the same manner as (2), samples were taken from the heat treatment group and the non-heat treatment group, and the antioxidant power was measured. The result is shown in FIG.

  As shown in FIG. 4, it was found that in any of the non-heat treatment group and the heat treatment group, the antioxidant power increases as the particle size decreases. In other words, it was found that the particle size of defatted, deproteinized, and rice bran could be made smaller in order to increase the antioxidant power.

(6) Effect of heating method on antioxidant power The effect of heating method on antioxidant power was examined. Specifically, it investigated as follows. First, the defatted, deproteinized and rice bran refined in the same manner as in (2) was heat-treated by changing the heating method. Next, the antioxidant power was measured in the same manner as (2).

  Heating is the same as (2): superheated steam (200 ° C), microwave oven (national, model number, NE-M300, 500W), oven (HITACHI, model number MRO-L55, 200 ° C), hot plate ( KPI, model number HHE-19G, 200 ° C.) was used. The result is shown in FIG. As shown in FIG. 5, there was no significant difference in antioxidant power depending on the heating method.

(7) Effect of heating time on antioxidant power The effect of heating time on antioxidant power was examined. Specifically, it investigated as follows. First, the defatted / deproteinized / rice bran refined in the same manner as in (2) was heated at 200 ° C. for different heating times. Next, the antioxidant power was measured in the same manner as (2). The result is shown in FIG.

  As shown in FIG. 6, it was found that when the heat treatment was performed with superheated steam at 200 ° C., the antioxidant power was improved even when the treatment time was 10 seconds. In addition, even when the treatment time was extended to 30 minutes, no improvement or decrease in antioxidant power was observed.

(8) Effects of heating temperature and heating time on antioxidant power The effects of heating temperature and heating time on antioxidant power were investigated. Specifically, it investigated as follows. First, the defatted / deproteinized / rice bran refined in the same manner as in (2) was subjected to heat treatment by changing the heating temperature and the heating time. Next, the antioxidant power was measured in the same manner as (2). The result is shown in FIG.

  As shown in FIG. 7, when the heating temperature was 140 ° C. and the heating time was 30 seconds or more, an improvement in antioxidant power was observed. Moreover, although there exists a tendency for antioxidant power to increase if heating time is longer, in the range investigated, there was no big difference in antioxidant power by heating time and heating temperature.

Claims (11)

  An antioxidant substance obtained by treating defatted rice bran with at least one of refinement treatment and heat treatment.   The antioxidant substance of Claim 1 formed by refine | miniaturizing and heat-processing defatted rice bran.   The antioxidant substance according to claim 1 or 2, wherein the defatted rice bran is a defatted / deproteinized rice bran.   The antioxidant substance according to claim 1 or 2, wherein the defatted rice bran is defatted, deproteinized, dephytinized, and rice bran.   The antioxidant substance according to any one of claims 1 to 4, wherein the average particle size of the defatted rice bran after the refining treatment is smaller than 1.70 mm.   The antioxidant substance according to any one of claims 1 to 5, wherein the heat treatment is a superheated steam treatment at 140 ° C or higher or for 10 seconds or longer.   A cosmetic comprising the antioxidant substance according to any one of claims 1 to 6.   A pharmaceutical comprising the antioxidant substance according to any one of claims 1 to 6.   A quasi-drug containing the antioxidant substance according to any one of claims 1 to 6.   The foodstuff containing the antioxidant substance in any one of Claims 1-6.   A feed comprising the antioxidant substance according to any one of claims 1 to 6.

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